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Raspberry-Lemonade Pie

Prep time 10 mins
Freeze time 4 hrs
Yield Makes 8 servings


  • 1 (14-oz.) can sweetened condensed milk
  • 1 (6-oz.) can frozen lemonade concentrate, partially thawed
  • 3 tablespoons seedless raspberry preserves
  • 1 (8-oz.) container frozen whipped topping, thawed
  • 1 (6-oz.) ready-made prepared graham cracker crust
  • Garnishes: fresh raspberries, fresh mint sprigs

How to Make It

  1. Whisk together first 3 ingredients in a large bowl until smooth. Fold in whipped topping.

  2. Pour into crust; freeze 4 hours or until firm. Garnish, if desired.

  3. Pink Lemonade Pie: Substitute pink lemonade concentrate for lemonade concentrate and omit raspberry preserves. Prepare as directed.